Kuku Sabzi

Great quantities of fresh herbs are bound with just enough egg and baked or fried into a dense, deep-green frittata flecked with walnut and barberry. It is a Nowruz staple, symbolising rebirth.

Kuku sabzi is a traditional Persian herb frittata whose precise origins are not documented, but it is firmly rooted in Iranian culinary history and has been a staple of the Nowruz (Persian New Year) table for centuries. Its deep green color and fresh herbs symbolize rebirth and renewal, aligning with the springtime themes of the holiday, though the dish is enjoyed year-round across Iran.

Regional variations across Iran reflect local herb availability, with common mixtures including parsley, cilantro, chives, and dill, along with walnuts and barberries for texture and tartness. While the core technique of binding herbs with eggs remains consistent, some families bake it while others pan-fry, and the proportion of herbs to eggs can vary, but the dish's identity as a herb-forward, egg-based appetizer remains a unifying cultural marker.